Brandied Apricot Teacakes
  • 6ounces dried apricots, finely chopped (I use unsulfured)
  • 1/2cup organic currants
  • 1/2cup boiling filtered water
  • 1/2cup organic butter, softened
  • 1 1/2cups coconut sap sugar
  • 3 eggs, organic or pastured
  • 2cups sprouted white wheat or brown rice flour
  • 1/2teaspoon baking soda
  • 1/2teaspoon sea salt
  • 1teaspoon ground allspice
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground cloves
  • 1cup apricot brandy
  • Powdered rapadura sugar (optional)
  1. Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
  2. Pre-heat oven to 325°.
  3. Beat butter; gradually add sugar, beating well with an electric mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour and next 5 ingredients in a separate bowl.
  6. Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
  7. Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
  8. Remove muffins from pans and let cool on wire racks.
  9. Sprinkle with powdered rapadura for an added touch.